whitewines
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- Apr 25, 2021
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Okay, so I got a desert wine kit that I started on April 11th, with a SG of 1.121 and it's been fermenting in the basement with a temperature of about 67 degrees. The directions state that I need to have a SG of 1.020 before I can go to the next step. It seems that things are slowing down or stalled, I'm assuming the fermenting process. Is there anything that can be done to get it down to the target of 1.020 SG?
April 18 - SG 1.075
April 21 - SG 1.045
April 25 - SG 1.040
I'm not sure if it makes a difference but the yeast used is EC-1118.
Thank you in advance.
April 18 - SG 1.075
April 21 - SG 1.045
April 25 - SG 1.040
I'm not sure if it makes a difference but the yeast used is EC-1118.
Thank you in advance.